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Nutrition Facts
Serving Size 1 cups 433g Recipe makes 1 1/2 cups)
Calories 585
Calories from Fat 296		(50%)
Amount Per Serving		%DV
	Total Fat 33.0g	50%
	Saturated Fat 19.3g	96%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 249mg		83%
Sodium 276mg		11%
Potassium 370mg		10%
Total Carbohydrate 67.8g		22%
	Dietary Fiber 0.7g	2%
	Sugars 51.0g
Protein 7.6g		15%
Vitamin A 1342mcg		26%
Vitamin B6 0.3mg		13%
Vitamin B12 0.6mcg		9%
Vitamin C 31mg		51%
Vitamin E 0mcg		3%
Calcium 96mg		9%
Iron 1mg		9%
how is this calculated?

Fruit Salad Dressing Recipe #314568

A lovely, sweet fruit salad dressing from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

by Molly53

25 min | 10 min prep

1 1/2 cups

1/4 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup water
1 cup pineapple juice
1 egg, beaten
3 tablespoons lemon juice (fresh is best)
1/2-1 cup whipping cream, whipped

Mix sugar, flour and salt together.
Add water and blend.
Pour into pineapple juice and cook for ten minutes over low heat, stirring frequently until slightly thickened.
Pour over egg, stirring rapidly; return to heat and cook for 3 minutes longer.
Remove from heat and add lemon juice; cool in the refrigerator.
When ready to serve, thin with plain or whipped cream to desired consistency.
*Variation: Omit water, use 2 egg yolks instead of a whole egg and only 1 tablespoon of lemon juice. Add 1/4 cup butter.

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Fruit Salad Dressing Recipe #314568

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star